Creamy Corn & Turkey Soup

4.6
(165) 150 Reviews
Prep Time
10
min.
Total Time
25
min.
Servings

6 servings, 1 cup each

This corn and turkey soup gets its wonderful texture from cream-style corn and cream cheese.

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What You Need

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Make It

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  • Cook onions and half the red peppers in butter in large saucepan on medium heat 5 to 6 min. or until crisp-tender, stirring frequently.
  • Add cream cheese; cook on low heat 3 to 4 min. or until melted, stirring constantly. Stir in turkey, corn, broth and milk.
  • Cook 5 min. or until soup is heated through, stirring occasionally. Serve topped with remaining red peppers and black pepper.

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

Special Extra

For more robust flavor, roast and peel the red peppers before chopping. Add to soup along with the turkey. Or, use drained, jarred roasted red peppers instead.

Make Ahead

Soup can be made ahead of time. Cool, then refrigerate up to 2 days. Reheat before serving.

Servings

  • 6 servings, 1 cup each

Nutritional Information

Serving Size 6 servings, 1 cup each
AMOUNT PER SERVING
Calories 270
% Daily Value
Total fat 14g
Saturated fat 7g
Cholesterol 75mg
Sodium 600mg
Carbohydrate 18g
Dietary fiber 2g
Sugars 10g
Protein 19g
   
Vitamin A 20 %DV
Vitamin C 25 %DV
Calcium 8 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • mssd89 |

    It becomes family favorite now

  • NancyHanks2 |

    Very good and easy. I added some frozen kernel corn, too.

  • jlcaron1971 |

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